July Recipe Tips from the Southern Living Test Kitchen

We love all of the recipes in the pages of Southern Living, but in every issue, there are a few standout dishes that our test kitchen has fallen head-over-heels for. Here are a few recipes from July that our testers will be making all summer long, plus their tasting notes and tips.

“This is a delicious alternative to regular slaw. It has a nice sweetness from the apple and the dressing. If fresh bunches of collards are unavailable in the summer, you could substitute bagged, chopped collards.”

“The creamy, rich, garlicky flavor of the ricotta and mozzarella mixture is balanced with the bite of extra virgin olive oil, which also thins the mixture perfectly for spreading on the dough. The spicy salami and sweet peppers are rounded out by the slight heat of the red onion. Arugula and crushed red pepper add the perfect finishing touch.”

“This is lovely! Lavender can easily be overpowering, but this has just enough. The lemon isn’t strong, but it adds brightness to the floral notes of the lavender. The starch and the brown rice syrup give this ice cream an excellent texture. It’s so velvety! Outstanding!”

“YUM. This ice cream is incredibly boozy, but so delicious. A bourbon-lover’s dream! The Bourbon Ball Candy recipe makes way more than needed for one quart of ice cream, but they can be kept in the freezer in an airtight container for up to six months.”

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